Wild Boar Stew Food

WILD BOAR STEW

Steps:

• In a skillet fry bacon until crisp.
• Remove bacon, cool, crumble and set aside.
• Pour off all but about 3 Tbsp of bacon grease.
• Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned Stir during cooking.
• Stir in 1/4 cup of water.
• remove from heat and set aside.
• In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes.
• Add meat mixture to casserole and mix well.
• Bake at 350 degrees for 30 minutes.
• Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole.
• Bake for 30 more minutes or until meat and vegetables are tender.

SPEZZATINO DI CINGHIALE: WILD BOAR STEW

Steps:

• Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

VENISON & WILD BOAR STEW

Steps:

• Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
• Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
• Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
• Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
• Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.

WILD BOAR GOULASH

Steps:

• Combine wine, 2 tablespoons olive oil, the quartered onion, peppercorns, and bay left in a container big enough for it and the meat and add the Wild Boar stew meat. Cover and refrigerate for at least 24 hours.
• Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
• Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
• Heat olive oil, medium high, in large frying pan. When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
• Add chopped vegetables to the hot oil and sauté. Remove vegetable from the frying pan and place in a large pot. Add the tomatoes and tomato paste.
• Sprinkle the paprika, caraway seeds, celery salt, salt and pepper to taste on the contents of the casserole. Pour reserved marinade liquid into casserole. Stir to mix ingredients.
• Place over medium high heat and bring almost to a boil. Turn down heat and simmer gently on top of the stove for 1 1/2 - 2 hours.
• When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
• Just before serving add sour cream and stir into goulash.
• Taste for proper seasoning and serve.